Lemon-Scented Ricotta and Mascarpone Cream Puffs

Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta and the ricotta and mascarpone cream puffs here are perfect examples."

These can be served for dessert, tea, or brunch. Mascarpone, an Italian cream cheese, is sold at many supermarkets and at Italian markets.

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Preparation

Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time.

Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Can be made 6 hours ahead. Let stand at room temperature.)

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Recent Reviews

Wow, some of these reviews are ridiculous. If you think you made the recipe wrong, then you can't give it a one fork rating for your inability to cook. And why would anyone think that there is anchovy pasta in the recipe, simply b/c it was mentioned in the article above it? Would anyone EVER mix anchovy anything with a dessert??? Use some common sense.

frances333 /

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No where is there anchovy Paste!! this was easy, light and ever so yummy. I had made Homemade Ravioli, with homemade Ricotta. I had about a cup non seasoned left over. Searched for a dessert with Ricotta, I had all the ingredients. Except Lemons, substituted Orange peel. The homemade ricotta is so creamy, I love this because it's not so sweet.

JodyDi from Auburn, GA /

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Very mediocre. I must have done something
wrong.

A Cook from New York, NY /

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I normally would
have overlooked
this recipe due to
its below than 85%
rating. Please read
recipe carefully
before submittng
your review,
providing you
actually test the
recipe as it
indicates.
Ingredients I
ususally have on
hand. Easy prep &
presentation.
Guests were wowed &
wanted more!

epicurious11 from Las Vegas /

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Why does this recipe call for frying pate choux? The puffs will be much lighter and healthier if baked as usual. Nice simple filling, however.